W woke up this morning wanting to bake. He was interested in learning about using the scale to bake by weight – measuring ingredients this way is far more accurate, especially when measuring quantities of flour, which is why it’s the most popular method in most European countries. Here, we generally go by measuring cup. Which is fine – although some might argue you’ll get more consistent results with a kitchen scale. Typically, when developing recipes I’ll use measuring cups, but occasionally I bake by weight – and when using a British cookbook.
W came across some chocolate crackle cookies on an app (that required the purchase of a digital scale to plug into your iPad – no thanks) and so we winged it ourselves. I usually use cocoa for these kinds of cookies, but these called for melted chocolate – you need to chill the dough for a bit to let it firm up enough to roll into balls, then roll in icing sugar before baking. In the oven they spread and crack, giving them a crackled appearance.
We may start a new weekend tradition – bake cookies on Sundays to pack in school lunches all week.
Chocolate Crackle Cookies
1/3 cup butter
1 cup chocolate chips
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1//3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
icing sugar, for rolling
In a microwave-safe bowl, combine the butter and chocolate chips and microwave, stirring occasionally, until melted. Pour into a bowl and let cool slightly, then stir in the sugar, egg and vanilla.
Add the flour, baking powder and salt and stir until the batter is combined. Refrigerate for half an hour, to let it firm up. Meanwhile, put some icing sugar in a shallow dish and preheat the oven to 350F.
Roll the dough into 1-inch balls and roll in icing sugar to coat. Place a couple inches apart on a parchment-lined baking sheet and bake for 12 minutes, or until set around the edges but still soft in the middle.
Makes about 2 dozen small cookies.